Holiday Recipes

Mince meat pie

From: Mrs. Rundle’s Modern Domestic Cookery (1851) (source: BBC)

Mince meat:

450g/1lb sirloin steak, finely chopped
450g/1lb suet, grated
4 large apples, peeled, core removed, flesh chopped
1.35kg/3lb currants
½ small loaf day-old bread, grated
Freshly grated nutmeg, to taste
Ground cinnamon, to taste
Ground cloves, to taste
Ground ginger, to taste
Salt and freshly ground black pepper
450g/1lb sugar
2 lemons, zest and juice
3 large oranges, juice only
Candied peel, diced (optional)
250ml/9fl oz brandy
250ml/9fl oz ruby port

Short crust pastry:

225g/8oz flour, plus extra for dusting
115g/4oz butter or margarine, cut into cubes
Water, as necessary
4-6 tsp milk
1 tsp sugar

This recipe makes 8-10 meal-sized mince pies

Step 1: Prepare the mincemeat:

Preheat the oven to 200C/400F/Gas 6.

For the mincemeat, mix all of the mincemeat ingredients together in a large bowl, using your hands, until well combined.

Transfer the mixture to a saucepan and heat over a very low heat for 3-5 hours, stirring occasionally, or until it has reduced to a thick, dark paste.

Step 2: Make the Shortcrust Pastry

Meanwhile, for the shortcrust pastry, sift the flour into a large mixing bowl. Add the butter or margarine cubes, then rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs.

Gradually add the water, a tablespoon at a time, stirring well until the mixture comes together as a stiff dough.

Step 3: Fill the mince pies

Turn out the pastry onto a lightly floured work surface and knead well until smooth and elastic.

Roll out the pastry onto a lightly floured work surface to a 1cm/½in thickness. Using an upturned bowl, cut eight discs from the pastry. Reserve the remaining pastry.

Place a coffee mug into the centre of each pastry disc and draw the sides of the pastry up against the mug, overlapping the edges, to form free-standing pastry cases.

Divide the mincemeat evenly among the pastry cases.

Step 4: Add lids to the mince pies

Roll out the remaining pastry onto a lightly floured work surface. Using the same mug as before, cut eight discs from the pastry to create four 'lids'.

Place one pastry 'lid' on top of each pie, tucking the edges into the pastry case. Pinch the pastry together well to prevent the filling from leaking out during baking. Using a sharp knife, cut a cross into the top of each pastry lid to allow the steam to escape.

In a bowl, mix together the milk and sugar until the sugar has dissolved. Brush the top of each pie with this mixture.

Step 5: Place into the oven

Place the mince pies onto a baking tray. Bake in the oven for 20 minutes, or until the pastry is crisp and golden-brown.

Remove the mince pies from the oven and cool on a wire rack.

Sugar Plums

Source: BBC

Sugar (approx 1kg/2lb 2oz)
1 jar whole plums (preserved in syrup)

Recipe

In Victorian times, the sugar plums would have been left to dry out on a hot range for 1-2 days. In modern kitchens, the sugar plums will need to be heated in a very low oven for several hours.

Step 1: Roll plums in sugar

Pour the sugar into a bowl. Shake off any excess syrup from the plums. Roll each plum in the sugar until completely coated.

Place each sugar-coated plum onto a baking tray and set aside for 30 minutes, then re-roll the plums in the sugar.

Step 2: Put coated plums in the oven

Transfer the sugar-coated plums to the oven, set to its lowest setting. Heat gently for several hours, until the juice has seeped out of the plums

Coat the plums in sugar again, then place the coated plums onto a clean baking tray and repeat the drying process again.

Step 3: Repeat the coating process

Repeat the re-coating and drying process a further 3-4 times, over a period of several days, until the plums have completely dried out and the sugar coating is crisp.

As the plums dry, the juices will seep out, so they will need to be re-coated in sugar and transferred to a clean baking tray every 1-2 hours.)

Christmas Pudding: (source: BBC)

450g/1lb shredded beef suet
225g/8oz flour
225g/8oz breadcrumbs
225g/8oz sugar
450g/1lb raisins
450g/1lb currants
large pinch freshly grated nutmeg, or to taste
2 tsp mixed spice
115g/4oz candied peel, chopped
pinch salt
1 lemon, rind only
8 free-range eggs, beaten
300ml/10½fl oz brandy

Recipe

Serves: 6-8 people

For this recipe you will need a large piece of thin, unbleached cotton or calico (or a tea-towel).

Step 1: Mix ingredients together

Mix together all of the ingredients in a large mixing bowl until thoroughly combined.

Step 2: Place mixture onto floured cloth

Dampen the cloth in water, squeezing out any excess. Spread the cotton out onto a work surface and rub a handful of flour over it (this seals the cloth).

Place the floured cloth into a large bowl, so that the cloth lines the bowl and any excess hangs over the edges. Transfer the pudding mixture to the bowl and use the bowl and the cloth to mould the pudding into a sphere. Bring the edges of the cloth tightly together so that the pudding is wrapped inside it, then tie the top of the cloth together tightly with string, to seal.

Step 3: Boil the pudding

Place the wrapped pudding into a large pot of boiling water and cover with a lid. Boil for 5-6 hours, adding more water during cooking, as necessary, if the water level gets too low - the water should cover the pudding at all times.

Alternatively, cook the pudding in a pressure cooker for about one hour (or according to manufacturer's instructions).

A pudding this size will need to be cooked in a pan large enough to hold a minimum of six litres of water, plus the pudding. Otherwise the pudding can be divided into two smaller puddings and cooked separately for 4-6 hours each, or until cooked through.

When the pudding is cooked, remove and pat it dry with kitchen paper, then hang in a cool, dark place for as long as possible, ideally several days (it will keep for up to three months).

Step 4: Steam the pudding when ready to eat

When the pudding is required, prepare a steamer. Add the wrapped pudding to the steaming pan, cover with a lid and steam for two hours. Remove from the pan and unwrap

To serve, place the pudding onto a serving plate, douse it in brandy, and set the alcohol alight.

Allow the flames to flare up and die down before serving (keep the flames well away from your eyes and face). Serve with custard, whipped cream or brandy butter.

NESTLÉ® TOLL HOUSE® Caramel Filled DelightFulls™ 

Chocolate Chip Cookies

(from Food Network.com Click HERE to find more recipes)

Total Time:
25 min
Prep:
15 min
Cook:
10 min
Yield:4 Dozen Cookies

Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups (9-oz. pkg.) NESTLÉ® TOLL HOUSE® DelightFulls Caramel Filled Morsels
1 cup chopped nuts*
Directions

PREHEAT oven to 375°F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.